Line an 8″ square or round cake pan with parchment paper or aluminum foil. Set aside.
Preheat oven to 350℉.
In a large mixing bowl, whisk together flour, sugar, cocoa, soda, baking powder, and salt.
1 cup all-purpose flour,1 cup granulated sugar,¼ cup unsweetened cocoa powder,1 teaspoon baking soda,½ teaspoon baking powder,¼ teaspoon salt
Add egg, oil, and buttermilk and whisk well. Add hot water and whisk until the batter is smooth.
1 large egg,½ cup vegetable oil,½ cup buttermilk,½ cup hot water
Pour into prepared pan. Tap gently against the counter to release any air bubbles.
Bake for 25 to 30 minutes OR until the toothpick inserted in few places comes out clean.
Cool and make frosting in the meantime.
To make the frosting, melt butter in a saucepan over medium-low heat.
5 tablespoons unsalted butter
Add cocoa powder and whisk in. Cook for 2 minutes. Do not boil. Remove saucepan from heat.
¼ cup unsweetened cocoa powder
Add sifted powdered sugar and whisk in. Add vanilla and milk, one tablespoon at a time. The frosting should be shiny and smooth.
1 ¼ cup powdered sugar,2 to 3 tablespoons milk,½ teaspoon vanilla extract
Pour over warm cake and spread with a spatula. Let cool before cutting.
NOTES
To make homemade buttermilk: whisk 2 teaspoons of apple cider vinegar with enough whole milk or half and half to make ½ cup of liquid.
Sifting powdered sugar prevents clumps in the frosting.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
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